Pfefferneuse (Peppernuts) recipe

10 servings

1 cup dark corn syrup

1/2 cup honey

2 cups white sugar

1 cup butter

1 egg

1/2 cup buttermilk

7 cups all-purpose flour

1 1/4 teaspoons salt

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons baking soda

In a large bowl, cream together the margarine and sugar.

Add corn syrup, egg and honey; mix well.

Sift together the flour, salt, cinnamon, allspice, cloves, and baking soda; stir into the sugar mixture alternately with the buttermilk.

Knead dough, which should be very stiff, by hand for 15 to 30 minutes.

Divide dough into 2 pieces, flatten slightly, wrap in plastic, and refrigerate 3 hours or overnight.

Preheat oven to 350 degrees F ( 175 degrees C ).

Roll out dough to 1/4 inch thickness and cut into 1 inch squares.

Place on an unprepared cookie sheet and bake for 15 to 25 minutes in the preheated oven, or until dry inside.